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Risotto Bianco(...e rosso o verde)inspired by Big Night{food 'n flix}

Big Night is one of those films that I'd seen bits and pieces of here and there, yet never seen the whole thing. And really, I have no idea why! I'm a pretty big film buff. And you know I love food. Food plus film. Foodie film. Hellloooo. Seems like something I should have already loved. Fortunately, it was our "assignment" for Food 'n Flix this month thanks to Kristina of Spabettie. So I had to make a point of actually watching the whole thing!

Now. Little did I realize that this would actually pose a bit of a problem. I thought I'd flipped by the film On Demand before, so I waited a bit too long to find out that it actually was not On Demand. At least not anymore. Shoot. Head to the my library's website. Ummm...nowhere in the system. What!? Click on over to trusty Amazon. Oh, it was there. But it was also 37 smackers + shipping. Ummm, no. So I had to do a little driving tour. Nobody has it. But they can order it. Yeah, I waited way too long. You see, I'm the kind of person that likes to have the actual movie in hand. I would have settled for a rented copy even if I couldn't buy it. So I went in for the last resort...and back to Amazon. Fortunately you can buy a 24-hour rental of the film for $3. It's not quite the same, but I went for it. Seeing as how it the day before our submissions were due. That would be today. I'm pushin' it.

Now that I've actually seen it, I know I'll still be ordering myself a copy. It is so much fun...and there's SO MUCH good food. I want to throw a BIG NIGHT party, actually. If you haven't seen it before, it's basically the story of two brothers from Italy who have opened an authentic Italian restaurant in America. Primo (the chef) refuses to bastardize his food. Even to satisfy those pesky American customers with less-than-stellar palates. I don't blame him. Why would you want to pass up a chance to eat real Italian food!?

Anyhoo...their restaurant is in trouble (partly because of the fact that they...well, Primo...won't compromise). Everybody goes to the hoppin' Pascal's across the street. Live music, laughter, spaghetti with meatballs (even though "sometimes spaghetti likes to be alone"), flaming food served tableside. Pascal's gives the people what they want. So, in a last ditch effort to save their dream, Secundo and Primo prepare a party to end all parties...a meal to end all meals...complete with amazing food, beautiful flowers, and live music (or so they thought). This was to be their BIG NIGHT.

Although things didn't exactly go as planned, everybody was entranced by the food that Primo sent out from his kitchen. While I would have LOVED to make a Timpano (and I will one day...), I just didn't have the time left to make it (but Kristina made an awesome one here). I decided to go with rice in the colors of the Italian Banderia (flag) like Secundo and Cristiano served during that final meal. And I'm okay with that.

Risotto Bianco

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Keywords: simmer side entree rice Italian

6022908

Ingredients (serves 4)

4 Tbs. butter

1 small white onion, finely chopped

2 Tbs. finely chopped preserved lemon rind, optional

1 c. arborio rice

½ c. freshly grated Parmesan cheese

salt

white pepper

to make a green and red layer

basil pesto (or other green pesto)

red sauce (tomato, marinara, etc.)

Instructions

Add 5 cups of water to a pot and bring to a boil. Reduce to a low simmer and keep on a low flame.

Melt 3 tablespoons of the butter in a heavy, deep-sided pan over medium-high heat. Add onions and cook, stirring with a wooden spoon, until soft and translucent, ~3 minutes. If using, stir in the preserved lemon rind. Add rice and stir for a minute or two, until everything is well-coated with butter.

Add one ladle full of the simmering water to the rice, stirring almost constantly. Once all of the liquid has absorbed, add another ladle full of water. Continue this process until most of the water has been added, ~20 minutes.

Taste rice, it will be done when it is tender with a firm center. Add the parmesan and remaining butter; stir until melted and combined into creamy, starchy rice. Taste and season with salt and pepper as needed.

to make tri-colored risotto (layered like the Italian flag or Bandiera)

I divided the rice into thirds. For the white (or bianco) layer, I left the rice as-is. For the green layer, I stirred in about ¼-½ cup of basil pesto at the end. For the red layer, I stirred in enough red sauce to color it. Layer on a platter and serve.

Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

I can't figure out how to leave a regular comment, so I had to use this "reply" opion on Marina's comment (sorry about that). I am new to risotto making, but I love the idea of flavoring with marinara!! Nice post.

How can it cost 37 bucks??? That's crazy!! I love the movie ... all the food and of course Isabella Rosselini! I have always thought about making the timpano from the end of the film ... I love this dish you made, it's beautiful risotto!

So funny--the "sometimes spaghetti likes to be alone" is one of my favorite quotes from the movie and one I use sometimes but only a special few know the source. ;-) Love your tri-colore risotto so pretty and looks just as special as the one in the film. I need some good pesto in my next risottto. You do need to buy a copy of this one when you find it--it is such a classic and fun to pull out and watch. This was a fun one!

Love the gorgeous risotto - it looks exactly like the one in the movie! My husband loves risotto, I will definitely have to make this for him. I had trouble finding a copy of the film, too, and had to resort to... less legit means...

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